The Effect of Amino Sugars on the Water Vapor Permeability and the Mobility of Water in Nafion Membranes.
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The influence of the state of water on the water vapor permeability through different cation forms of the Nafion® membranes was studied. Two alkali metals (Na and K) and two amino sugars (an equimolar mixture of α-D-glucopyranosyl-(1→6)-2-amino-2-deoxy-α-D-mannitol and its D-glucitol (GPA)and D-glucosamine (GLU)) were used as counter ions. Based on the two state-model, the content and mobility of non-freezing water were determined using DSC and <SUP>17</SUP>O-NMR. The water vapor permeability of the Nafion® membranes depended on the solubility of water in the membrane while the diffusivity of water vapor through the Nafion®membranes was related to the mobility of non-freezing water rather than water uptake in the membranes. The diffusivity of water through the Nafion®membrane containing GPA was the lowest value in this study because, for the membrane, the fraction of non-freezing water was the greatest and the mobility of non-freezing water was the lowest. The uptake of freezing water in the Nafion® membrane was depressed by the bulky structure of amino sugars and the mobility of non-freezing water around amino sugars was lowered by local aggregation of the hydroxyl group of amino sugars compared to other counter ions.
- 公益社団法人 日本化学会の論文
公益社団法人 日本化学会 | 論文
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